Smoked haddock Fish cake with pomegranate couscous
Smoked haddock Fish cake with pomegranate couscous

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked haddock fish cake with pomegranate couscous. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked haddock Fish cake with pomegranate couscous is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Smoked haddock Fish cake with pomegranate couscous is something that I have loved my entire life.

Smoked haddock is good value and makes great smoky fish cakes, but make sure you go for the undyed version. For the haddock cakes, bring the milk to a simmer in a heavy-based pan and add the haddock fillets. Meanwhile, put the smoked haddock in a large shallow microwaveproof dish and pour over the milk. Dominic Chapman shares his smoked haddock fish cakes recipe.

To begin with this recipe, we have to prepare a few components. You can cook smoked haddock fish cake with pomegranate couscous using 17 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Smoked haddock Fish cake with pomegranate couscous:
  1. Get Fishcake
  2. Prepare 600 g potatoes, roughly chopped
  3. Get 400 g undyed smoked haddock fillet
  4. Get 3 tbsp olive oil
  5. Take 1 tbsp capers, drained and chopped
  6. Make ready Grated zest of 1 lemon
  7. Get Small handful chopped fresh parsley
  8. Get 1 medium egg yolk
  9. Take Plain flour, for dusting
  10. Get Lemon wedges, to serve
  11. Take Couscous
  12. Get 2 cup cooked couscous
  13. Get 1 handful Parsley (finely chopped)
  14. Prepare 1 cup Finely chopped red onions
  15. Make ready 1 tbsp vegetable oil
  16. Take 1 cup pomegranate
  17. Prepare to taste Salt and pepper

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Instructions to make Smoked haddock Fish cake with pomegranate couscous:
  1. Cooking fishcake. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered.
  2. Meanwhile, preheat the grill to medium-high. Put the haddock in a roasting tin and brush with 1 tablespoon oil. Grill for 8-10 minutes or until just cooked through. Set aside to cool, then discard the skin and bones and flake into chunks.
  3. Gently fold the haddock, capers, lemon zest, parsley and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 20 minutes or overnight.
  4. Heat the remaining olive oil in a frying pan over a medium heat. Dust the fishcakes with a little flour and fry for 3-4 minutes each side, until golden.
  5. Making couscous. Put some vegetable oil in to a small saucepan. Fry onion on a medium heat until softened.
  6. Add cooked couscous into the saucepan. Mix well.
  7. Seasoning with salt and pepper. Stir well
  8. Turn heating off and add parsley and pomegranate.
  9. Serve couscous with smoked haddock fishcake and a lemon wedge

But, as is the way with most young adults, our meal times did not always suit her and on those occasions she would often pick up a packet of fishcakes from the local supermarket. Smoked haddock fish cakes are a fabulous way to add more seafood to your diet. They are easy and quick to make, and will fit the bill for lunch or dinner! Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.

So that is going to wrap it up for this special food smoked haddock fish cake with pomegranate couscous recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!